Re: Loaf top

On Fri, 19 Jun 1998, Carma Halterman wrote:
> The top of your bread collapsing is a sign of too much water. This is
> not uncommon with ww flour because it seems to be more effected by
> humidity. Use 1/2 c. less flour next time and watch the machine while
> it mixes the dough. Add the last 1/2 cup as needed. You might enjoy
> http://www.kitchenlink.com/abm.html Good luck.
>
I think she means use 1/2 c. less WATER, not flour.
Jenny Herl | "The world has enough for everyone's need,
jlherl@xxxxxxxx | but not enough for everyone's greed."
University of Illinois |
Urbana-Champaign | --attributed to Mahatma Ghandi (1869-1948)
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